Originally Posted by
♥ms.pacman♥
Baked Risotto
serves 6 to 8
prep time: 5 minutes
total time: 50 minutes (includes 25 minutes baking time)
3 1/2 cups low-sodium chicken broth
2 bay leaves
4 tablespoons (1/2 stick) unsalted butter
1 onion, minced
salt
2 cups Arborio rice
3 garlic cloves, minced
1/8 teaspoon saffron threads (optional)
1/2 cup dry white wine
2 ounces Parmesan cheese, grated (1 cup)
pepper
1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Bring the broth and bay leaves to a simmer in a medium saucepan over medium-high heat. Cover and keep the broth warm over the lowest possible heat.
2. Melt the butter in a large saucepan over medium heat. Add the onion and 1/2 teaspoon salt and cook until lightly browned, about 9 minutes. stir in the rice and cok until the edges begin to turn translucent, about 3 minutes. Stir in the garlic and saffron (if using) and cook until fragrant, about 15 seconds. Add the wine and cook, stirring frequently, until it is completely absorbed, about 2 minutes.
3. Spread the rice mixture into a 9 by 13-inch baking dish. Pour the warm broth over the top. Bake until the rice is tender and the liquid is absorbed, 25 to 30 minutes.
4. Stir in the Parmesan. Season with salt and pepper to taste.
Variation
Baked Risotto with Butternut Squash, Sage and Almonds
Add a pinch of nutmeg to the pot with the garlic. Stir 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2 inch pieces, and 1 1/2 teaspoons minced fresh sage into the rice into the casserole dish before baking. (You may need to increase the cooking time by 5 minutes to be sure the squash is cooked through.) Sprinkle with 3/4 cup toasted sliced almonds before serving.
Oh My Yumness!!! Thank you for posting this!
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